Posted By Bill Elliott The Regs you are referring to are the Food Safety (General Food Hygiene)Regulations 1995 and HACCP is Hazard Analysis Critical Control Points. These, of course, are not the only Regs that would have a bearing on a food business, the Food Safety(Temperature Control) Regs 1995 also play a huge part. Unless you are familiar with both these Regs and the Food Safety Act 1990 you would be wise to seek professional help. Summaries of the legislation are likely to be found on the Chartred Institute of Environmental Health website www.cieh.org or the Food Standards Agency www.foodstandards.gov.uk Good Luck

Posted By Mark J. Jones ISBN numbers as follows: The Food Safety Act 1990: 0-10-541690-8. The Food Safety (General Food Hygiene) Regulations 1995: 0-11-053227-9. Industry Guide to Good Hygiene Practice: Catering Guide: 0-900-103-00-0. The Act and Regulations are available from any HMSO Books or can be ordered from a book store and the Industry Guide from the Chadwick House Group on 020 7827 5882. The Industry Guide covers the regulations and provides guide to compliance/advice on good practice.